Apricots that lost liquid during processing
I have been a home food canner for many years. At the height of my canning, I would can as many as 500 jars per season. Then my family grew up, and I stopped.
Now, I have begun canning again, and I have started using your reusable lids. So far, I have had only one jar out of close to 100 that failed to seal.
The problem I am having is that I have noticed that I am losing liquid from the jars during the pressure canning or water bath canning process.
I recently canned 21 qts of tomatoes and then 21 qts of peaches. In both cases, there is fruit at the top of the jars that is not covered by liquid.
What am I doing wrong? I have used your instructions about the finger tip tightness upon putting the jars into the canner and tightening the rings upon taking them out. I started out with a 1/2 inch head space in each jar, and now the liquid is at the bottom of the jar shoulder in most of the jars with the fruit above the liquid. Thanks for any help you can give me.
Hi Linda, So glad to hear of your seal success! Only one seal failure in about 100 jars is pretty good.
It sounds as if you are an experienced canner so you probably already know these basics but…… be sure you are using the correct headspace and processing time, method and pressure.
It also sounds like you are using the tattler lids correctly. It is possible that you need to tighten the bands just a bit tighter. It is difficult to tell. You might try it. If you end up with lids that are very bowed UP when you are taking them out of the canner then you know you went too tight.
FYI: I’ve had lids that were bowed up when I took them out of the canner still end up with a good seal. Try to avoid it but if this happens go ahead and tighten the band as usual and check the seal carefully the next day.
The other possibility is you need to let the jars rest in the canner just a little bit before you take them out. The jars are pretty hot and contents are still boiling when your processing time is over. If you remove the jars immediately the product in the jar will be boiling rapidly still and may end up boiling over and pushing out some of the liquid.
Try this: When your processing time is up turn off the heat. If you are pressure canning wait for the pressure to come down to zero, remove your weights and loosen the lid so steam can escape, but don’t remove the lid entirely. If you are waterbath canning take the lid off your canner. Then leave your jars for about 5 minutes.
This allows the jars to rest and will lessen the siphoning off of the liquid in your jars. Then take the jars out and tighten the lids right away.
I have more of an issue with this when pressure canning but it sometimes happens with a waterbath too.
I’m guessing you also already know this but as long as you used the correct processing method, time and pressure, and your jars sealed, the food is still safe to eat. If the liquid level is extreme, (like well below half way down the jar) I’d go ahead and place that in the front of your pantry and use it up first. The contents above the liquid may tend to brown.
Check these out too.